Beef Rouladen Recipe • A Popular German Dish! | Club Foody

 Years ago, when David and I moved in together, we both shared the dishes that we grow up with. My husband’s heritage is German and mine… well I think you know by now; it’s French. While I’m making him some Boeuf Bourguignon, Bouillabaisse or Coq au Vin, he’s telling me about Pork Schnitzel (Breaded Pork Cutlets), Sauerbraten (Roast Beef Stew), Hasenpfeffer (Rabbit Stew), Knödel (Dumplings), Stollen, and so on.

 
There’s a dish his mother made that he really enjoyed although he only had it a couple of times. After telling me about it and trying to describe how it tastes, I couldn’t resist making some and adding my little French touch to it. It’s Beef Rouladen!
 
This is such a tasty German recipe! How mine differs from his mother’s is in the seasoning department. On the meat slices, I add some smoked paprika and I’m not afraid to season generously with salt and pepper. When I make the gravy, I also add ingredients that are not commonly in a Beef Rouladen recipe such as garlic, Worcestershire sauce and thyme.
 
When I filmed this recipe, I couldn’t find any German mustard so I used the next best thing, Dijon mustard. First, let’s talk about their style of mustard.

– Mittelscharf or Delikatess-Senf is the most popular one in Germany. It’s a mix of yellow and brown mustard seeds. The taste is medium hot and it’s a step up from Dijon. When this mustard is mixed with horseradish, it is called Meerrettich-Senf.

– If we want to get spicier mustard, we go with Scharfer Senf or even Extra Scharf.

– There’s also a Bavarian Sweet Mustard that is obviously on the sweeter side called Süßer Senf or Weißwurst-Senf. It goes amazingly well with Pretzels and Weisswurst (White Veal Sausage).
 
My favorite mustard is Mittelscharf and it’s so great for the Beef Rouladen recipe although the Meerrettich-Senf is pretty good. Another ingredient that makes such an impact on this dish is Dill Pickles. They are sliced lengthwise and easy to roll. The same applies to the onion slices which is technically called Lyonnaise cut.
 
This moist, tender and flavorful Beef Rouladen dish is amazing! I like to serve them with mashed potatoes and my husband’s delicious German Red Cabbage side dish. Topped with the beautiful gravy, this is a meal everyone will enjoy…
Bon Appétit!
 
Check out these other delicious comfort food recipes using beef…
– Veal Florentine
– Slow Cooker Pepper Beef
– Beef Meatloaf
– Southwest Beef Casserole
– Mongolian Beef
– Hungarian Beef Goulash
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts and much more, visit https://clubfoody.com/recipe/beef-rouladen/

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Creamy French Eggs Recipe • French Style Scrambled Eggs | Club Foody

 Many times I’ve mentioned that I grew up having both parents as great home chefs! I also had other family members who were equally as good if not better. My aunt Huguette (I miss her so much) was an amazing home cook. She cooked fancy meals BUT she had an advantage on my parents…

 
When she was a young lady, she dated a French chef for years. He was working in one of the most prestigious restaurants in Québec city. It was called Kerhulu located on Côte de la Fabrique. By being with him, she learned a lot; from appetizers to main courses. She made a wide variety of succulent dishes like Duck Confit, Chateaubriand, Coq au Vin, Cassoulet, Beef Wellington etc.
 
When it comes to breakfast, she’s the one who made me discover the French way to make scrambled eggs which I like to call Creamy French Eggs! Is there a French method to making them? Of course there is. There’s also the American style as well as the English one. What exactly is the French version?
 
Creamy French Eggs are… creamy and very rich! The cooking process takes a while, about 20 minutes. Heavy cream is added and by slowly cooking the eggs on medium-low, the moisture evaporates from the cream. The key to make them successfully is to lift the skillet often and stir continuously – the eggs have to cook very slowly. Halfway through cooking, cheese and more cream are added to the mixture making the eggs even creamier.
 
I make these Creamy French Eggs on special occasions or during the Holidays. The creamy texture is simply divine. It’s rich with layers of yumminess. I like to pour them on top of toasted-buttered English muffins but regular toast is perfectly fine. This is definitely an elegant way to make scrambled eggs…
Bon Appétit
 
Check out these other scrumptious breakfast recipes…
– White Omelet
– Eggs Benedict
– Quiche Lorraine
– Soft Boiled Eggs
– Pancetta Vegetable Frittata
– Apple Cheese Soufflés
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast

For ingredient amounts and much more, visit https://clubfoody.com/recipe/creamy-french-eggs/

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Challah Recipe • A Delicious Jewish Tradition! | Club Foody

 I love bread a lot… actually it’s my biggest weakness! Just the smell of fresh baked bread is enough to trigger my appetite even when I’m not hungry. Somehow though, I’m able to control myself by not baking it too often. When I have people over, I do bake some – the same applies with desserts!

 
Making bread is easy but it’s wiser to progress slowly. I don’t recommend trying to make Sourdough on your first attempt. I worked up my bread making skills by going one step at the time.
 
My first was a quick bread and I made Banana Bread. From there, I ventured on to making Biscuits, Naan, Popovers and Focaccias. Gradually, I moved up to Baguettes, Dinner Rolls, Olive Bread, Hamburger & Hot Dog Buns, until I got to this “level”… Challah!
 
This is an incredible recipe to make! The flavor is so delightful! It’s soft, moist, slightly sweet, tender and absolutely delicious! The taste is similar to a Brioche. The difference between the two is Challah is made with oil while the other is made with butter, making it richer.
 
This bread, as you probably know, is typically eaten on most Jewish holidays and celebrations such as Sabbath. The nice texture comes from the double rising and proofing of the dough. With a gorgeous golden crust, there’s no doubt why this moist, eggy bread is served on those occasions.
 
It’s not complicated to achieve this beautiful 6 string-braided bread. The most important thing to do first is to have 6 equal sized pieces and using a kitchen scale is the best way to go. From there, we have to roll them all out to 18-inches long, letting the gluten rest when it starts to retract.
 
Braiding 3-strand dough is quite easy. The same applies with 4 and 5. When it gets to 6, it’s a little bit more difficult at first but after making it a couple of times, it’s actually quite simple. Just remember that every time you move a braid down the middle, another one has to replace it. In the video, I slowly demonstrate how it’s done.
 
I love Challah! It’s a delicious food vessel for sandwiches, pairs very well with many dishes and it’s absolutely perfect for making French Toast! At your next celebration or dinner party, this is the perfect bread to serve to your guests… I’m sure they will be quite impressed with it!
Bon Appétit!
 
Check out these other delicious bread recipes…
– Panettone
– Cheddar Biscuits
– Pineapple Banana Bread with Coconut & Macadamia
– Cheesy Breadsticks
– Christmas Stollen
– Hot Dog Buns
and for even more International recipes, click on this link… Recipe Category • Bread

For ingredient amounts and much more, visit https://clubfoody.com/recipe/challah/

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Bay Scallop Chowder Recipe • Tasty & Comforting all at once! | Club Foody

 I love seafood and I make it often but if I want a real treat, I buy either lobster or scallops. Now if I have to really choose between the two, I’d pick scallops. I know most people wouldn’t and lean more towards the lobster. Hey don’t get me wrong, it’s a feast when I eat lobster but it’s also one when I get to enjoy my scallops with their delicate flavor.

 
There are a few recipes I like to make with scallops in an appetizer like my Scallop Pineapple Ceviche, in sashimi called Hotategai or as a main course in my Sautéed Scallops in Beurre Blanc. During the coldest months, there’s another way I enjoy them and it’s in my Bay Scallop Chowder!
 
Like many soups or chowders, this is an easy recipe. It’s also quite tasty with its beautiful combination of fresh ingredients. What I like about this Bay Scallop Chowder is I can serve it as an appetizer but also as a main course along with Crusty Bread.
 
I use those little guys… you know, the ones you find in the bag at the frozen section. They’re perfect for this dish. Adding big scallops wouldn’t be right aesthetically, they’re a lot more expensive plus they’re not bit-sized either. So when I thaw them out, there’s always juice at the bottom of the bag. I don’t discard it… no, no, no! I add it along with the seafood in the chowder. C’mon, it gives more flavor to the recipe.
 
This Bay Scallop Chowder is delicious, comforting and also quite elegant to serve during the Holidays or anytime during the winter. If you enjoy scallops as much as I do, this is a fantastic dish to make…
Bon Appétit!
 
Check out these scrumptious soup and chowder recipes…
– Cream of Mushroom Soup
– Chicken Tortilla Soup
– Corn Chowder
– Minestrone Soup
– Wonton Soup
– Carrot Soup with Mashed Potatoes
and for even more chowder and soup recipes, click on this link… Recipe Category • Soups & Chowder

For ingredient amounts and much more, visit https://clubfoody.com/recipe/bay-scallop-chowder/

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Corn Syrup Recipe • A Great Alternative! | Club Foody

 Baked goods require a lot of ingredients but one of the common denominators is sugar. It’s one of the most important ingredients in Desserts, Ice Cream, Candies, Snacks and so on. There are 4 different types of sugar which are glucose, sucrose (table sugar), fructose (fruit sugar) and lactose (dairy sugar).

 
Without going into too many details, these sugars are often mixed with one another. For example, coconut sugar consists of a composition of sucrose, glucose and fructose while honey is glucose and fructose.
 
The list of diversified kinds of sugars resulting from these 4 types of sugar (and blends) is quite long; granulated sugar, brown sugar, Powdered Sugar, agave nectar, rice sugar, and so on. One of the most commonly used ones in North America is Corn Syrup. Made from the starch of corn, commercial Corn Syrup is also known as “glucose syrup” in the pastry world. It’s a combination of fructose, glucose, maltose and other sugars. Now on the other hand, when making it at home, the process is obviously not the same.
 
I never thought about making it from scratch until I started Club Foody back in 2016. One of my subscribers asked me if I had a “homemade” recipe for Corn Syrup because where she was from, it was nowhere to be found. I asked my mother if she knew how to make it and she said – “I never did but your grandmother used to make it during the war as it was too pricey”. After digging into her mother’s recipe notebook (it’s as scary as hers; yellow pages and unidentified stains), she found it and gave it to me.
 
This recipe is from my lovely late grandmother and the results are pretty close to the “real” thing. It’s very easy to make, no artificial ingredients and a great way to enjoy this homemade substitute in your baked goods. Another plus is it will keep for up to 3 months.
 
I use corn on the cob as I want to extract the starch from the vegetable. I simmer it until 1/3rd of the liquid is evaporated and then remove it from the heat, cover and let it sit for about 4 hours. The cobs will absorb some liquid during that time, ending up with about 2 cups. From there, I proceed with the recipe which is quite simple; granulated sugar and salt. When the sugar is dissolved and the mixture is simmering, I add cream of tartar. This will prevent sugar crystals from forming.
 
Another step I do is to brush the sides of the saucepan with a pastry brush dipped in water. While simmering, some sugar will splatter onto the sides of it and can crystallize the rest of the sugar in the saucepan. I’ve been using this little trick when I make syrup and Caramel and it works like a charm.
 
This Corn Syrup is the perfect substitute for the commercial ones. It’s a lovely recipe for some of you who cannot find it or simply if you like making condiments from scratch. It makes about 2 ¼ cups, giving you a fair amount to use for your baking and cooking needs. It will keep for about 3 months.
Bon Appétit!
 
Check out these other great condiment recipes…
– Homemade Tzatziki Sauce
– Basil Lemon Butter
– Sweet & Savory Homemade Ketchup
– Bourbon Maple Bacon Jam
– Cheddar Cheese Sauce
– Italian Vinaigrette
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts and much more, visit https://clubfoody.com/recipe/corn-syrup/

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Steak Diane Recipe • A Flavorful Classic Dish! | Club Foody

 

Restaurants back in the 80s’ were making a lot of dishes at the table;Caesar Salad, Saganaki Opa, Steak Tartare, Dover Sole, Chateaubriand (carved), Steak Diane, Pepper Steak, Raclette & Fondue Bourguignonne (lit), Crêpe Suzette, Bananas Foster, Cherries Jubilee, Baked Alaska, Spanish and Irish Coffee. This was quite entertaining on its own.

 
I always enjoyed having someone make something in front of me. As I mentioned many times to my husband, – “if I ever open a restaurant, these tableside dishes, desserts and drinks would be made in front of the patrons. It’s not totally “old fashioned” because these days, Guacamole is prepared at the table and Brazilian Steakhouses are very popular…
 
There’s a dish that I had back in the 80s’ that was so delicious. As soon as I figured out all the ingredients, I was making it at home. At first, it wasn’t where I wanted it to be but as they say “practice makes perfect” and after many tries, I finally got it! Here’s my Steak Diane!
 
This is totally an “OMG”! The sauce is rich, creamy and flavorful. I like to use beef tenderloin and after seasoning and searing the filets to our liking (medium-rare), the rest is all about the sauce. Half way through making it, there’s some Cognac added and after a couple seconds which is enough to warm up the alcohol, we ignite it; what a great flambé show for your guests!
 
Before even thinking about making this Steak Diane dish, there’s an important step which is making an Espagnole Sauce, one of the 5 French Classic Mother Sauces. Years ago, I shared Basic Brown Sauce with you. Now by adding tomato paste to it, it becomes an Espagnole Sauce.
 
As you know, each Mother Sauce has secondary sauces and one of them from the Espagnole is Demi-Glace. Can you buy it instead of making it from scratch? Of course but my version is a delicious shortcut that will save you a full day in making it. Eventually, I will show how to make it the way the “professional’s chefs” do it but be prepared, it’s a long haul…
 
I love my version of Steak Diane! It’s very elegant and so tasty. This is an amazing recipe to make when you are entertaining – the flambé show is such a “wow” factor! – or simply when you want to treat yourself for a special occasion. Just a little “behind the scenes info”; this dish was made and filmed back in April on my birthday during the Covid-19 pandemic. As you know we couldn’t go out, restaurants were closed so I made this to highlight my day…
Bon Appétit!
 
Check out these great classic recipes…
– Steak Tartare
– Oysters Rockefeller
– Coq au Vin
– Veal Ossobuco
– Bouillabaisse à la Marseillaise
– Boeuf Bourguignon (Beef Bourguignon)
– 3 Cheese Chicken Parmesan
– Coquilles St Jacques
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts and much more, visit https://clubfoody.com/recipe/steak-diane/

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Homemade Pasta Recipe • Easy Pasta Made from Scratch! | Club Foody

 When it comes to food, we all have our weaknesses. Mine is fresh Baked Bread, Sauces and Pasta… okay perhaps I can extend that list but I’ll do it another time! As I mentioned, pastas are one of them. I find them so versatile because they can be mixed with different types of meat, seafood, vegetables and be combined with a wide variety of sauces… here’s the sauces again! Might as well add the fact that they can also be served with fresh bread as an accompaniment… lol!

 
All right, back to pastas…
Commercial pastas are readily available but if you consider yourself a “foody” (yes with a y), then you simply have to make Homemade Pasta! Here are the reasons why you should roll up your sleeves; it’s fresh and tastes far superior to the ones from the stores. Surprisingly, it’s very easy to make plus it cooks much quicker. Another bonus is you can add delicious and colorful ingredients to the dough like spinach, carrots, Beets and many more.
 
I use either 00 flour or unbleached all-purpose flour, whatever I have on hand. Honestly, both work well as long as you sift them. Some prefer 00 while others don’t see the necessity to buy it and use regular flour. Choose the one you like.
 
Technically when it comes to measuring flour, weighting it is more accurate. I’ve been making Homemade Pasta for many, many years and I go by cups. As a result, many times I have to add a little bit more water to moisten my dough otherwise it’s too dry and crumbly.
 
In the video, I mention chilling the dough for at least a couple of hours but I personally prefer 24 hours. I find that letting the dough rest for that extended time is better because it gives the gluten time to relax so the next day, the dough is easier to handle.
 
Another option is to freeze the dough for later use. The proper way to do this is to form a disk, dust with flour and wrap tightly with plastic wrap before placing in a re-sealable plastic bag. It will keep for up to 4 months. When you take it out from the freezer, place the frozen dough in a bowl leaving it wrapped in cling film and leave it at room temperature. It can take a few hours to thaw out completely before being able to roll it out and cut it.
 
Before I cut my pasta with the machine, I always dust some flour on the dough. This prevents the pasta from sticking together.
 
The afternoon I was filming, we were having Fettuccine alle Vongole one of my favorite dishes from David. When I make this type of pasta, I stop after the #6 setting because I like it thin but stopping at #5 is good too, just a little thicker that’s all. Bigoli resembles a very thick spaghetti so to achieve it, stop at setting #2. Setting #3 is good to make spaghetti chitarra which is similar to tagliolini but thicker. If you’re making egg noodles, scialatielli and lasagna, stop at #4 or 5. When it comes to spaghetti, vermicelli, ravioli or fettuccine, #5 is the perfect setting. At #6 and 7, these settings are good for linguine, lasagnette, tortellini, pappardelle, tagliatelle, mafaldine and tortellini. If you decide to make very thin pasta like angel hair aka capelli d’angelo or tagliolini, stopping at #8 or 9 is the way to go.
 
When freshly made, there are three options; either you use them the same day, you dry them on a pasta drying rack (make sure to separate them) or you freeze them. When drying, if you don’t own one, don’t worry; just place them on the back of a chair or a clothes drying rack.
 
The freezing option… When I decide to make Homemade Pasta, I don’t do a small batch. I usually make different colors/flavors and shapes. For long shaped pastas, I gather them into little nests and place them on a baking sheet lined with wax paper, spacing them before transferring to the freezer. When they’re solid, I place them in individual re-sealable freezer bags according to the shape, color or portion and then back in the freezer. With other shaped pastas such as ravioli, lasagna, orecchiette, farfalle, etc., I place them separately on a baking sheet lined with wax paper, transfer to the freezer and wait until they get solid to place them in re-sealable plastic bags before returning them to the freezer.
 
If Homemade Pasta is on the menu that night, add the freshly made noodles to a large pot with boiling salty water. When the water returns to a boil, cook for 2 to 3 minutes depending on the size and thickness of the pasta. If you froze them, it will take 4 to 5 minutes. If you hang them on the drying rack, it can take anywhere between 4 to 7 minutes depending on the size and thickness.
 
Making Homemade Pasta is a great way to enjoy it even more! The freshness of these noodles made from scratch will elevate any pasta dish. If your partner or children can help you, the process will go faster plus it will be fun to build anticipation for the “splendido” meal you’ll have together later…
Bon Appétit!
 
Check out these other fabulous pasta recipes…
– Fettuccine alle Vongole – Clam Fettuccine
– Spaghetti alla Carbonara
– Creamy Shrimp Linguine
– Spicy Sausage Penne all’Arrabbiata
– Meat Lasagna
– Italian Stuffed Pasta Shells
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts and much more, visit https://clubfoody.com/recipe/homemade-pasta/

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